This is an incredible cheats veggie folded pizza, so good, so much fun to make. So look,
bowl, and we've got 300 grams of self-raising flour, it's already got that raising agent
in there but it doesn't need to prove. So we've got 160 millilitres of water,
cold water very important. And then a nice pinch of salt. Get a fork and just mix it up. And then
as you bring the flour in it'll get thicker and thicker and more awkward. When it's too awkward
to use the fork anymore then we're going to use our clean hands. So just move that dough
around for like a couple of minutes, it's super easy. And once it's cleaned the side of the bowl
we're good to go. So we'll let that rest for a little bit now let's get on with the filling.
So we're going to start off with peppers put your thumb where the stalk is, tear it open, take out
the seeds and the white bits, roughly slice those up. So look get yourself a pan on a medium heat.
Tablespoon of olive oil. I'm going to use two cloves of garlic to give it that nice flavour.
If and only if you want to - chilli. You don't have to. I use a little bit even with the kids,
I'm training them. A little bit of background heat is quite nice. Into a pan smells amazing already.
So look, basil. Pick the leaves off for later in the sauce which I can put to one side. But
then the stalks don't throw them away there's plenty of flavor we can just slice up and we
can get that in there as well, so in we go. We want to get ourselves a nice onion, I've
used a red onion which I love. Just gonna peel it and then just slice it up. That can go into
the garlic and we just want to soften that up for a little second. Oh me eyes are starting to water
a little bit but that's all good. In with the peppers. And we're going to season with pepper,
very emotionally haha. So one of the great guides to helping you be healthy is colour,
colour is a signal of maximum nutrition, vitamins, it's a really beautiful thing and look at the
colours of that. I now want to cook this down for about 10 minutes to really kind of concentrate
those flavours that are going to make you go "oh that's so tasty!" But whilst that's doing that
let's get on with the pizza bases. So this cheats dough, roll it out into a little bit of a sausage
so it's roughly an even size. Cut it in the middle and then cut each half into two. Use your hand to
make a little ball, there you go. Ball one, ball two. Push down, move around, and you get your
little ball. So every now and again come back give it a nice little stir. So just get a little bit
of the flour, use a clean surface. On we go. And just kind of roll it back and forth away from you.
Turn the dough, I'm going to try and go nice and thin and about seven to eight inches in diameter.
We'll let those relax a little bit again, and back in the pan you can see it's shrunk down,
it smells amazing. Turn up the heat and then in with some beautiful tinned tomatoes. The plum
tomatoes are always the better quality. And then fill this up with some water
and in that goes. Now use your spoon to break up those tomatoes. Let that simmer
for about five to ten minutes until it's thick and intense and gorgeous.
Now what I want to do now is show you how to do the folded pizza, so I'm going to use this tray.
I want to oil it up so it doesn't stick. Take our base and take some of this lovely filling,
grab the sides, pinch it one end, pinch it at the other, and then just kind of let it hang. Any
imperfections or tears will cook out, it will be rustic it will be beautiful, don't stress. Pinch,
pinch. So I've got some lovely mozzarella and push it right in and that'll just ooze beautiful. A few
more bits of basil go in, put a little bit of oil on the tray. Use a brush just to kind of brush up
the outside just to make it golden and delicious and crispy. Look at that. This is now going to go
in the oven for around about 15 to 20 minutes at full whack, now what I like to do is put it
at the bottom of the oven so the base gets crispy too. Now what we're going to have with that is a
beautiful salad. I dress it with a little bit of lemon juice, some olive oil absolutely beautiful.
And have a look at that, oh come on! So just like bubbling, crisp, I'm really pleased with
that. Serve these in the middle of the table, they're amazing hot they're amazing cold. Look
at that absolutely beautiful, come on man. That my friend is a thing of joy. My body's saying eat it,
my brain's saying don't it's gonna burn you. It's hot. Oh my god it's good.
Like some people like a bunch of roses or something I'll just give me one of
those. There you go darling I love you. That's what I want. Oh that's so good.